Categories: Meats 
      Yield: 4 servings 
  
      3 tb Gin                                 2 tb Vegetable oil 
      1 tb Dry vermouth                        2 ea Garlic cloves crushed 
    1/2 ts Dried basil                       1/2 ts Dried marjoram 
    1/4 ts Salt                                2 ea 5 oz rib eye/sirloin steaks 
      6 ea Pimento stuffed olives              1 x  Dash of angostura bitters 
  
  In a shallow dish, combine all ingredients except meat and olives. Score 
  steaks with shallow crisscross cuts on one side; add to marinade. Marinate 
  at room temperature for two hours; turn several times. Remove steaks, save 
  marinade.  Broil or place on hot grill about three inches from heat. Cook 
  four minutes per side for rare; six minutes for medium; baste meat several 
  times with marinade. Garnish with olives on a toothpick.